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Admiral's Cup opens its kitchen

By Richard GorelickThe Baltimore Sun

8:14 a.m. EST, February 13, 2013

The Admiral's Cup reopened last October, but full-time dining service only started on Monday at the Fells Point tavern.

The opening dinner menu focuses on seafood, with entrees like steamed mussels, steamed clams, crab cakes and a seafood pot. There's also a half-roasted chicken and pork ribs. Entree prices are less than $20.

The menu also includes sandwiches, soups and entree salads. There's a "Bo Brat" sandwich with National Bohemian-braised bratwurst and chimichurri, a New England scallop roll and braised barbecue pork sandwich.

The Admiral Cup's manager Kenneth Perry says the restaurant has been working with local farms and purveyors like Big City Farms, Roma Sausage and Shore Nuff Farms in Centreville. The chef is Steve Hardison, who worked most recently at the Suburban Club, but before that, he was a naval chef on an aircraft carrier.

When Wesley Case reviewed the Admiral's Cup back in December, he noted with disappointment the absence of beer taps. Taps were on the way, he was told, and they have indeed arrived.